Put a medium saucepan of salted water on to the boil. Preheat the grill to medium. Finely slice the brown onion. Peel and crush the garlic. Peel the zucchini into ribbons. Pick the basil leaves.

2

Add the penne pasta (use the recommended amount) to the boiling water and cook for 10 minutes, or until al dente or firm to the bite. Drain and return to the saucepan.

3

Meanwhile, lay the Serrano ham in a single layer on the prepared oven tray. Place under the grill for 6-7 minutes, or until golden and crispy. Remove from the grill and set aside to cool slightly.

4

Heat the olive oil in a medium frying pan over a medium-high heat. Cook the brown onion for 4-5 minutes, or until softened. Add the garlic and plain flour and cook for 1 minute, stirring continuously with a wooden spoon. Add the zucchini ribbons and cook for 1-2 minutes, or until softened. Add the cooking cream and season with black pepper. Bring the mixture to a simmer for 2 minutes, or until the sauce thickens slightly and lightly coats the back of a spoon. Stir to combine. Remove from the heat.

5

Transfer the cooked penne pasta to the pan with the creamy sauce and stir through 1/2 the basil. Break up the Serrano ham using your hands or a sharp knife. Stir the ham through the pasta (reserving a few pieces for the garnish).

6

Divide the creamy basil and Serrano ham pasta with zucchini ribbons between bowls. Top with the remaining basil and Serrano ham.
Enjoy!